Plum Pie
How do you make plum pie with almond dough?
Toast and grind the almonds. Mix the flour, powdered sugar, and baking powder; add butter, almonds, and yogurt until a compact dough forms. Refrigerate for 30 minutes. Spread the dough in a pan, cover with sliced fresh plums and cane sugar. Bake at 180°C for 50 minutes until golden.
This recipe is super indulgent and flavorful, delicious to enjoy at breakfast or as an afternoon snack. The base of the pie is an incredibly delicate shortcrust pastry that melts in your mouth, enriched with lots of fresh fruit. We can enjoy it with a little whipped cream, but honestly, it is spectacular on its own.
The screen will not turn off while you cook.
Servings: For a 30 x 26 cm pan
Ingredients
- 250 g multigrain flour or all-purpose 00 wheat flour
- 1.5 kg fresh plums
- 10 g baking powder
- 150 g butter or plant-based butter
- 40 g unsweetened soy or dairy yogurt
- 80 g skin-on almonds
- 60 g powdered sugar
Instructions
Start by placing the almonds in a small pan and toasting them over medium heat for a couple of minutes. Remove and let cool.
Once cooled, grind them until very fine. Set aside.
In a large bowl, sift the flour, powdered sugar, and baking powder.
Add the softened butter.
Add the ground almonds. Mix.
Finally, add the yogurt and mix until you obtain a compact, smooth dough.
Wrap it in plastic wrap. Place it in the refrigerator for 30 minutes.
Wash, dry, and cut each plum in half. Remove the pit.
Preheat the oven to 180°C (350°F). Line the pan with parchment paper. Remove the dough from the refrigerator, let it sit at room temperature for about 10 minutes, then spread it over the pan.
Next, arrange the plums over the dough and sprinkle with whole cane sugar or muscovado sugar. Once the oven reaches temperature, bake the pie for 50 minutes.
Remove from the oven and let cool completely before enjoying our delicious pie.
Enjoy your meal!
Reviews
There are no reviews yet.
- 250 g multigrain flour or all-purpose 00 wheat flour
- 1.5 kg fresh plums
- 10 g baking powder
- 150 g butter or plant-based butter
- 40 g unsweetened soy or dairy yogurt
- 80 g skin-on almonds
- 60 g powdered sugar